Pressure Cooker Chicken Taco Soup Recipes
INSTANT POT CHICKEN TACO SOUP
Dinner is ready in a flash with Instant Pot Chicken Taco Soup Recipe. Try this easy Chicken Taco Soup Pressure Cooker Recipe for a quick meal idea.
Provided by Eating on a Dime
Categories Soup
Time 35m
Number Of Ingredients 9
Steps:
- Place chicken in the Instant pot. Place all the other ingredients in the instant pot.
- Add the lid. Make sure the valve is set to sealing
- Set the pressure for 25 minutes.
- Do a quick release to release the pressure.
- Remove chicken and shred. Place back in the Instant pot and stir to combine.
- Then serve topped with your favorite taco toppings and enjoy!
Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 17 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 1064 mg, Fiber 6 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
PRESSURE-COOKER CHICKEN TACO SOUP
Try this Pressure-Cooker Chicken Taco Soup for the perfect heart-warming dish for a day that calls for comfort food. Topped with sour cream and fresh cilantro, Pressure-Cooker Chicken Taco Soup is a delicious Tex-Mex take on taco night favorites.
Provided by My Food and Family
Categories Soup Recipes
Time 30m
Yield 6 servings (1 cup each)
Number Of Ingredients 11
Steps:
- Set SAUTÉ setting on electric pressure cooker for 5 min. Meanwhile, combine 3 Tbsp. dressing and 1 Tbsp. taco seasoning mix; brush onto both sides of chicken breasts.
- Place chicken in pressure cooker; cook 1 min. on each side. Add remaining dressing and seasoning mix along with the chopped fresh vegetables, canned tomatoes, bouillon cubes and water. Close and lock lid.
- Turn Pressure Release Valve to Sealing position. Cook 8 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam.
- Remove chicken from pressure cooker; pull into shreds using 2 forks. Return chicken to pressure cooker; stir.
- Serve topped with avocados, plum tomatoes and cheese.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g
INSTANT POT® CHICKEN TACO SOUP
This recipe has no cream in it, but when blended, it takes on a creamy taste! The blending step is optional, but I believe it gives a better presentation!
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
- Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 24.7 g, Cholesterol 40.6 mg, Fat 9.7 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 5.5 g, Sodium 1334.5 mg, Sugar 2.5 g
SLOW COOKER CHICKEN TACO SOUP
You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!
Provided by RaisinKane aka Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 7h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 42.3 g, Cholesterol 67.8 mg, Fat 17.7 g, Fiber 8.8 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 1596.8 mg, Sugar 6 g
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